2973—Tomato Jelly (2nd Method)

Take the same amount of juice as in the preceding case.

Use red-currant jelly instead of apple jelly, and prepare the former from red and white currants in the proportion of one-third of the former to two-thirds of the latter. Use the same amount of vanilla as above. Put the latter into the preserving-pan; dissolve it with a little water; add the vanilla, and cook it to the No. 2344, The Cooking of Sugar stage; remembering to skin carefully at the start.

Add the tomato pulp and the red-currant jelly to the cooked sugar; put the whole on the side of the stove for a moment in order to reduce the sugar; and then proceed with the cooking on a very fierce fire until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached.